Confession time: never have I ever had a matcha latte before, mainly because I’ve only ever seen them in Starbucks and something about the neon green color has always been a little off-putting to me. And did you know that the matcha powder that Starbucks uses is half sugar? True story, check it out. I basically don’t trust anything from Starbucks unless it’s straight black coffee.
BUT while shopping the bulk aisle of the co-op this weekend, I randomly grabbed a bag of matcha powder and decided to finally give it a shot. I wanted something nice and refreshing on this hot August day and set out to find some recipe inspiration. I stumbled upon this recipe for an iced matcha latte and used it as a jump-off point for the final creation below. If Starbucks matcha frappuchinos are even 1/10th as tasty as this was, I can see what all the fuss is about. Where has this been all my life!? *crawls back under the rock I was living under*
For those of you not hip to matcha, let’s form a support group or something. It’s that good! And it not only tastes good, but it’s good for you. I won’t bore you with the nitty gritty health details, but a quick Google search will send you down the rabbit hole of its health benefits. 🙂
DAIRY-FREE ICED MATCHA LATTE
Servings: 1 Serving Size: 16 oz Nutritional Info: 110 calories, 3.6 g fat, 20 g carbohydrates, 3 g of fiber, 1.6 g of protein
– 1 tsp matcha powder
– 1 cup unsweetened almond milk
– 3 dried dates
– handful of ice cubes
– 3 tbsp hot water
1. Add matcha powder to 3 tbsp hot water and stir until powder is dissolved.
2. In a blender, add almond milk, dates, ice cubes, and dissolved matcha.
3. Blend on high until dates and ice are fully blended, serve over ice.